Homemade Ice-Cream: Recipes For Your New Hobby During Summer

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In this exhausting heatwave, we need to cool down as quickly as possible. Homemade ice cream would be the perfect solution, wouldn’t it? You could even start a new hobby here.

Fruity, chocolatey or something completely different? There’s something for everyone. This article is divided into two parts. The first two recipes (matcha ice cream and lavender ice cream) require an ice cream maker. The third and fourth recipes (lemon sorbet and honey ice cream with sea salt) can be made without a machine.


  • 350 ml whipped cream
  • 4 teaspoons matcha powder
  • 230 ml milk
  • 4 egg yolks
  • 100g sugar
  • 1 pinch of salt
  • 1 bunch of mint
  • 100g dark chocolate
  • a food processor

Beat the egg yolks with the sugar and salt until they are foamy and then stir the heated milk into the egg mixture. Next, heat the mixture over a low heat and allow it to thicken. Finally, stir in the matcha powder and the whipped cream and put in the fridge.

While cooling, pluck the mint leaves from the stems and put them in a fine-mesh sieve. Pour boiling water over them and then immediately rinse with cold water. Then place in the food processor with the egg mixture and puree until smooth.


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Put the ice cream mixture into the ice cream maker and freeze for 40-60 minutes. Then put out the cold ice cream and drizzle the melted chocolate over the ice cream. Finally, return to the freezer and leave to freeze completely.



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For this homemade ice cream you need:

  • 200g soy milk
  • 250g soy cuisine
  • 1 teaspoon lavender flowers (dried)
  • 1 teaspoon lemon zest
  • 15g lemon juice
  • 125g inulin
  • 220g aquafaba (chickpea water)
  • 200g icing sugar

Bring the lavender flowers to the boil with the soy milk and Cuisine. Remove from the hot plate and leave to brew for about 10 minutes. Drain through a sieve and stir in the lemon zest, lemon juice and inulin. Then leave to cool completely.

Whip the aquafaba in a food processor for 8 minutes until stiff, and as soon as the mixture starts to thicken, pour in the icing sugar. Mix this into the lavender milk and refrigerate for an hour.

Place the mixture in the ice cream maker for about 45 minutes and freeze.


  • 450 ml whipped cream
  • 300 ml sweetened condensed milk
  • 85g honey
  • 1/2 teaspoon fleur de sel

Beat the whipped cream with a hand mixer for about 2 minutes until stiff – gradually increase the strength of the hand mixer.

Carefully stir in the condensed milk, honey and fleur de sel with a spatula. Pour the mixture into a container, drizzle honey over it and seal airtight.

Place the container in the freezer for at least 6 hours – until the mixture is firm. Now serve the ice cream in cups or waffles and voilá!


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Lemon sorbet

  • 2 lemons (1 of which is organic)
  • 3 limes
  • 6 lemon balm leaves
  • 90g finest sugar
  • 200 ml mineral water
  • hand blender

Wash the organic lemon in hot water, dry it and then grate the peel. Then squeeze all the lemons and limes. Wash and dry the lemon balm – like the lemon – and then cut it into strips. Mix the juice with the sugar, zest and leaves and purée finely.

Then stir the mineral water into the juice mixture and pour the whole thing into a metal bowl. Cover and leave in the freezer for about 4 hours, stirring at least once every half hour.

Making and eating homemade ice cream in the summer is a great way to pass the time. And in the heat, this activity is a great idea. Whether with or without an ice cream maker, there are recipes for everything and everyone.

Source cover image: Unsplash / wesual

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